Butternut Squash Soup


I just saw this post from the great Lucy from Lucy’s friendly foods, and I got reminded that back in October, I took a couple of pics of our favourite soup… So here it is…An all time favorite in our house, and i am happy to share this easy and versatile recipe with you.


1 Medium Butternut Squash or 1 large Hokkaido Sqash

1 Boiling potato

1 TBSP Olive Oil

1 Medium Red Onion

1 Clove of Garlic

1/4 tsp Cinnamon

1/4 tsp Sugar

1/2 tsp Salt

Chilli Powder if desired

2 TBSP Balsamico Vinegar

a Handful of Lentils (we prefer Beluga lentils)

1/2 -1 litre Stock (we use Kallo Onion Stock)



Cut and peel the squash and potato, onion and garlic. In a large saucepan, heat 1 TBSP of olive oil on medium heat together with the onion and the garlic. Add sugar and spices. Add Squash and potato and let caramelize on medium heat. Turn Squash occasionally. Add broth until Squash is covered. Cover and let boil on low heat until thoroughly cooked. Blitz the Soup and place back in Saucepan. Add Vinegar and boil on low to get the acidity out of the soup for approx. 15min. In the meantime, place enough water in another saucepan to cook the lentils. Add salt at the very end, otherwise it will prevent the lentils from cooking thoroughly. Serve soup with lentils. You might like to add other ingredients like salmon, sour cream (not dairy free), coriander or shrimp. a hint of Pumpkin Butter/Oil works very well, too.






Apple Cake – a sunday treat (GF*, EF, WF, DF, SF, NF, vegan)


I remember when I was little, a sunday cake was not optional. It had to be made. So every saturday evening, when me and my brother have had our baths, we were tucked into our pyjamas and placed in front of the tele. There was always a nice family show on back in the 1980s, so a fun tv evening was guaranteed. While we enjoyed the games, jokes and songs of the time, my mum got busy in the kitchen. Depending on the season, she was about to be making a plum cake, a strawberry tart or, for special occasions, a schwarzwaelder kirschtorte. yes, with lots of cream, and ‘kirsch’…. . Once it came out of the oven, noone, not even my very very sweet toothed dad, was allowed to cut the cake. It was ment to be eaten for coffee and cake on sunday. That was the rule. And everybody obeyed. Most of the time… .

Nowadays, there are less strict rules in our house, and cake is made when we feel like making one. But whenever there is a round baked goody on our dining table, I remember my childhood and the distinctive smell on a saturday evening of a fresh, egg and butter loaden cake. Good times.

Here is the allergyfriendly version of a German classic: Apfelkuchen (apple cake)

For a 18cm diameter cake tin or 12 cupcakes you will need:


35g  gluten free oat flour

165g gluten free bread flour (Doves farm)

1 1/2 tsp baking powder

90g caster sugar

1 tsp cinnamon

1/2 tsp bicarbonate

pinch of salt

50g pear sauce

100ml oat milk (*if made with rice drink#)

100ml sunflower oil

1/2 tsp vanilla extract

3 medium apples, peeled and sliced


– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray or grease your round baking tin

– Sift the flours and salt into a bowl. Add the baking powder. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, vanilla, pear sauce and oil.

– Pour the wet ingredients into the dry and mix. You cannot overdue gluten free batter, so combine well.

– using a large nozzle, pipe the dough into cupcake liners or a tin

– place the apple slices neatly on top of dough

– bake for approx. 32 minutes, until a knife comes out clean. Avoid overbaking (cake will get dry).

– Cool on a wire rack.

– dust with icing sugar.

Best enjoyed on the day it is made. But also nice on the day after, since the peaches keep the cake moist.

# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content